These are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
This soft and chewy chocolate chip cookie recipe was first published in December 2020 and updated in October 2024. Since this video recipe was published on my YouTube channel, it has become a viral sensation, gaining over 7.5 million views and earning its place as one of the most popular chocolate chip cookie recipes around the world. Tens of thousands of people have already tried and loved these cookies (you can check the glowing comments on my video!). This recipe has quickly become a go-to in households worldwide, standing proudly alongside my famous 3-ingredient butter cookies and irresistible chocolate crinkle cookies, both of which you absolutely must try when you get the chance!
Video Recipe 📹
Watch the full video recipe to learn how to make the best chocolate chip cookies. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
Table of Contents
How to Make The Best Chocolate Chip Cookies
Achieving the perfect chocolate chip cookies is all about using the right techniques. Here are some essential tips to make sure your cookies turn out soft, chewy, and delicious every time:
- Use room temperature ingredients: Softened butter and room temperature eggs mix more evenly, giving you a smoother dough and a more consistent texture.
- Chill the dough: Refrigerating the cookie dough for at least 30 minutes before baking helps control the spread and enhances the flavors, resulting in thicker, chewy cookies.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing can cause the cookies to become dense and tough.
- Measure accurately: Use a kitchen scale for precise measurements, especially for flour and sugars, to achieve the best cookie texture.
- Use quality chocolate chips: High-quality chocolate makes all the difference. Choose semi-sweet or dark chocolate chips for a rich, flavorful experience.
- Underbake slightly: Take the cookies out of the oven when the edges are golden but the centers are still soft. They’ll continue to cook on the baking sheet as they cool, keeping the inside chewy.
- Add a pinch of salt on top: For extra flavor contrast, sprinkle a tiny pinch of sea salt over the cookies before baking to balance the sweetness and enhance the chocolate flavor.
Chewy Chocolate Chip Cookies
If you wonder what makes chocolate chip cookies chewy, it all comes down to the right balance of ingredients and techniques. The combination of brown sugar and butter plays a big role here. Brown sugar contains molasses, which adds moisture and gives the cookies their soft, chewy texture. Using more brown sugar than white sugar also helps create that chewiness. The egg adds moisture and binds everything together, while refrigerating the dough before baking helps control the spread, making the cookies thicker and chewier. Finally, baking just until the edges are golden ensures the center stays soft and tender. These key steps and ingredients come together to create the perfect chewy chocolate chip cookies that everyone loves.
Soft Chocolate Chip Cookies
Now that you know how to make chewy chocolate chip cookies, it’s time to move to the second part: soft chocolate chip cookies. I’ll make it easy and explain the secret to achieving that irresistible softness. The key lies in using the right amount of butter and sugar. By creaming softened butter with sugar, you incorporate air into the dough, making the cookies light and soft. Additionally, using a higher ratio of brown sugar helps retain moisture, which keeps the cookies soft even after baking. Another trick is to slightly underbake the cookies, so they stay tender in the center. Finally, refrigerating the dough before baking helps control the spread, allowing the cookies to stay thicker and softer. These tips will ensure you get perfectly soft cookies every time!
How to Store Chocolate Chip Cookies
- Cool completely: Allow the cookies to cool at room temperature before storing.
- Airtight container: Store the cookies in an airtight container to maintain freshness and prevent drying out.
- Store in the fridge: If you prefer to store cookies in the fridge, they can last for up to one week. Make sure to use an airtight container to prevent them from becoming stale.
- Freeze for long-term storage: Place cookies in a freezer-safe bag or container, and freeze for up to 3 months.
- Thawing and reheating: When ready to enjoy, thaw cookies at room temperature or microwave for a few seconds to warm them up.
Chocolate Chip Cookies Without Brown Sugar
If you’re out of brown sugar, you can replace it with white sugar. Keep in mind that the cookies will be a bit crisper, but they’ll still be delicious! To maintain some moisture, you can add a tablespoon of honey or maple syrup to the dough.
Common Questions
To make vegan chocolate chip cookies, substitute the butter with a plant-based alternative like coconut oil or vegan butter, and use flaxseed mixed with water (1 tablespoon flaxseed + 3 tablespoons water) as an egg replacement. Make sure to use dairy-free chocolate chips for a completely vegan version.
If you’re out of brown sugar, you can replace it with white sugar. The cookies may be a bit crispier, but still tasty! To maintain moisture, add a tablespoon of honey or maple syrup to the dough.
Nestle Toll House cookies are famous for their classic texture—crispy on the edges and soft in the center. The secret lies in using a mix of both brown and white sugar, along with high-quality chocolate chips. Chilling the dough before baking also helps enhance the flavor and texture.
Chilling the dough for at least 30 minutes before baking is key to preventing the cookies from spreading too much. This helps them maintain their shape and results in thicker, chewier cookies.
For extra chewy cookies, use more brown sugar than white sugar. Brown sugar adds moisture and gives the cookies their chewy texture. Baking just until the edges are golden, while leaving the center soft, also helps achieve that chewiness.
Yes! Chocolate chip cookie dough can be frozen for up to 3 months. Scoop the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to a freezer-safe bag or container. Bake straight from frozen, adding an extra minute or two to the baking time.
More Cookie Recipes
If you enjoyed my soft and chewy chocolate chip cookie recipe and want to try something new, you’ll probably love:
Or simply check out all my cookie recipes and choose your favorite.
Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Prevent your screen from going dark
- ½ cup (100 g) Brown sugar packed
- ¼ cup (50 g) White sugar
- ½ cup (115 g) Unsalted butter softened
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1½ cups (190 g) All-purpose flour
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup (160) Chocolate chips or less if you prefer
In a large bowl, beat melted butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
In a separate bowl mix flour, baking soda and salt.
Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
Stir in chocolate chips.
At this stage if dough is too soft, cover and refrigerate for 20 minutes.
Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
Refrigerate for 30-40 minutes. *Read recipe notes
Bake for 10-12 minutes, or until slightly golden around the edges.
Allow to cool before serving.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Chill the dough: Refrigerating the dough for at least 30 minutes before shaping helps control the spread and enhances the flavor of the cookies.
- Chill the dough balls: After shaping the cookie dough into balls, chill them for 30-40 minutes before baking. This step ensures thicker, chewier cookies.
Calories: 159kcalCarbohydrates: 16gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 26mgSodium: 202mgPotassium: 79mgFiber: 1gSugar: 11gVitamin A: 198IUCalcium: 16mgIron: 1mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.Source link
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